First brisket injection
Moderator: TBBQF Deputies
- Coach
- Pilgrim
- Posts: 16
- Joined: Fri Feb 08, 2013 6:12 pm
- Contact:
First brisket injection
I am going to try injecting my first brisket tomorrow. Any tips would be appreciated. (preferred mixing liquid, techniques, etc.) I'm using copycat. Thanks!
Comal-Q
- js-tx
- Cowboy
- Posts: 435
- Joined: Mon Sep 26, 2011 11:23 am
- Location: San Antonio, TX
- Contact:
Re: First brisket injection
First time out, I would just follow the directions and use water. After you mix up your injection, let it cool in the fridge so it can thicken up a little bit. It won't squirt back out at you as much!
- Coach
- Pilgrim
- Posts: 16
- Joined: Fri Feb 08, 2013 6:12 pm
- Contact:
Re: First brisket injection
Thanks for the tip about cooling in the fridge. Makes perfect sense. After injecting, how long do you let it sit before putting on the pit.
Comal-Q
- js-tx
- Cowboy
- Posts: 435
- Joined: Mon Sep 26, 2011 11:23 am
- Location: San Antonio, TX
- Contact:
Re: First brisket injection
Usually around 6 hours. I injected one last night and put it on 3 hours later and it turned out fine.
- Big Ed
- Outlaw
- Posts: 2385
- Joined: Sat May 02, 2009 9:35 pm
- Location: Ft. Worth, Texas
- Contact:
Re: First brisket injection
I like to mix mine in the magic bullet, turns out thick and airy!!
Can't Beat A Drum!!!
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
- Coach
- Pilgrim
- Posts: 16
- Joined: Fri Feb 08, 2013 6:12 pm
- Contact:
Re: First brisket injection
Guys I've got a lot of practice to do. also I keep forgetting to snap pictures
I injected night before rubbed with salt pepper a little garlic. Brisket was pretrimmed select from HEB, 8lb. I've been practicing cooking hot lately keeping my temp close to 300. Wrapped in butcher paper at 1:30 with internal temp of 170. Pulled at 203 internal 5:30 and put in cooler until we ate at 6:45. I thought the flavor was good but different from non injections. My wife thought the texture was mushy and tasted less beefy. I was mainly disappointed that my flats are just not staying moist enough for competition level when I cook fast . Tenderness is fine. Sorry I couldn't get my pictures to load, I will need to figure that out
I injected night before rubbed with salt pepper a little garlic. Brisket was pretrimmed select from HEB, 8lb. I've been practicing cooking hot lately keeping my temp close to 300. Wrapped in butcher paper at 1:30 with internal temp of 170. Pulled at 203 internal 5:30 and put in cooler until we ate at 6:45. I thought the flavor was good but different from non injections. My wife thought the texture was mushy and tasted less beefy. I was mainly disappointed that my flats are just not staying moist enough for competition level when I cook fast . Tenderness is fine. Sorry I couldn't get my pictures to load, I will need to figure that out
Comal-Q
- js-tx
- Cowboy
- Posts: 435
- Joined: Mon Sep 26, 2011 11:23 am
- Location: San Antonio, TX
- Contact:
Re: First brisket injection
It all starts with a good piece of meat. Look for a whole packer with a thick flat and noticeable marbling on the "lean side" of the brisket, don't let all that fat on top fool you. Choice or better helps but is no guarantee of a moist brisket.
What did you inject it with? Did the bark come out mushy or the whole thing? There are some people who swear by hot and fast and there are some that say HnF will cook all the moisture out of a brisket. I don't enough experience with HnF to take a side but I bet those that have figured it out have a certain method down pat. I'll let the HnF guys set the record straight!
What did you inject it with? Did the bark come out mushy or the whole thing? There are some people who swear by hot and fast and there are some that say HnF will cook all the moisture out of a brisket. I don't enough experience with HnF to take a side but I bet those that have figured it out have a certain method down pat. I'll let the HnF guys set the record straight!
- Swamp Donkeyz BBQ
- Outlaw
- Posts: 1966
- Joined: Tue Oct 16, 2012 2:26 pm
- Location: Huntsville, Tx
- Contact:
First brisket injection
We cook HnF at every comp and at home. Never had mushy brisket unless we got distracted by the Colorado Kool Aid and over cooked it. Never had any issues with dryness either. I have heard that chlorinated water mixed in the injection can have negative side effect on the meat, such as discoloration. I'm not sure it would mess with texture. I use distilled water for injections just to err on the safe side.
JS is dead on the money about using good cuts of beef. But I have had a few select briskets turn out better than choice. If at first you don't succeed, try, try again.
JS is dead on the money about using good cuts of beef. But I have had a few select briskets turn out better than choice. If at first you don't succeed, try, try again.
- bruno994
- Cowboy
- Posts: 283
- Joined: Thu Jan 05, 2012 3:52 pm
- Location: Buna, Texas
- Contact:
Re: First brisket injection
Right on with Swamp Donkey, I have cooked a number of side by side comparisons with select and choice, with the select winning out more than once. Every brisket as a mind of it's own. As far as mixing the injection, I use Butchers BBQ brisket injection mixed with beef broth.
Hale of a Good BBQ...2013-2014 IBCA Third Coast Cooker of the Year...Semi-retired...
-
- Outlaw
- Posts: 2074
- Joined: Fri Jan 08, 2010 10:41 pm
- Location: Lake Jackson, TX
- Contact:
Re: First brisket injection
Coach wrote:Guys I've got a lot of practice to do. also I keep forgetting to snap pictures
I injected night before rubbed with salt pepper a little garlic. Brisket was pretrimmed select from HEB, 8lb. I've been practicing cooking hot lately keeping my temp close to 300. Wrapped in butcher paper at 1:30 with internal temp of 170. Pulled at 203 internal 5:30 and put in cooler until we ate at 6:45. I thought the flavor was good but different from non injections. My wife thought the texture was mushy and tasted less beefy. I was mainly disappointed that my flats are just not staying moist enough for competition level when I cook fast . Tenderness is fine. Sorry I couldn't get my pictures to load, I will need to figure that out
From what I have gathered from experience and asking around is A) every brisket will cook different ... B) if you lack "beefiness" its not from the injection. If anything I'd look at the grade of the cut and the expiration date. Maybe it's just me, but I tend to find that the closer a brisket is to it's expiration date the less effect an injection has on it. Maybe thats coincidence but I've had a select turn out spot on and a choice leaving more to be desired.
-Josh
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
- Coach
- Pilgrim
- Posts: 16
- Joined: Fri Feb 08, 2013 6:12 pm
- Contact:
Re: First brisket injection
Thanks again for your experienced perspectives. This particular brisket was one that i had that has beenfrozen for awhile and one that I picked up before this website that I've learned alot from regarding picking a better brisket. I think I just left this one on a little long and didn't play it by feel and just went by the probe temp. I personally didn't find the meat too mushy, and the bark was still firm. I used cosmos by the way, and just mixed with water according to directions. I also think I need to continue to learn more about injecting technique. Josh I agree with your point A & B. And Swamp donkey I won't give up on HOF just need to keep practicing and not give up my night job and RV.
Comal-Q
- ButcherBBQ
- Rustler
- Posts: 114
- Joined: Sun Dec 27, 2009 7:17 pm
- Contact:
Re: First brisket injection
Coach wrote:Thanks again for your experienced perspectives. This particular brisket was one that i had that has beenfrozen for awhile and one that I picked up before this website that I've learned alot from regarding picking a better brisket. I think I just left this one on a little long and didn't play it by feel and just went by the probe temp. I personally didn't find the meat too mushy, and the bark was still firm. I used cosmos by the way, and just mixed with water according to directions. I also think I need to continue to learn more about injecting technique. Josh I agree with your point A & B. And Swamp donkey I won't give up on HOF just need to keep practicing and not give up my night job and RV.
I have a video on my home page of my web site explaining the basics of how to inject.
Return to “Competition BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 13 guests